Yadkin Valley Magazine January February 2023

heart warming soups yadkin valley people wedding trends

Evva Hanes

Coming to see our cookies being Hand-Rolled, Hand-Cut, and Hand-Packed has become a tradition for so many families. We invite you to visit our cookie factory and start your very own family tradition.

photo by Tim Coffey

Throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit yadkinvalleymagazine.com and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory.

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At Yadkin Valley Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible. All story ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.

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Yadkin Valley Magazine is a publication of Cherry Street Media,LLC. 413 Cherry Street East Bend, NC 27018 336­699­2446

January­February 2023 Volume 23 Number 3

Publisher/ Editor

Barbara Krenzer Norman

Advertising Sales

John Norman

Ken & Denise Knight

Contributing Writers

Mary Bohlen, John & Carrie Byrd, Jim Collins, Ryan Guthrie, Amanda Joyner, Delores Kincer, Scott Lewis, Cindy Martin, David May, Judy Mitchell, J. Dwaine Phifer, Lisa Prince, June Rollins, Kelly Shumate, Jessica Wall, Vicki Yount.

Photographs & Photographers

John & Barbara Norman, Cindy Martin, June Rollins, Amanda Joyner, Jim Collins, Lisa Prince, Mary Bohlen, J. Dwaine Phifer, John & Carrie Byrd, Mitchell’s Greenhouse & Nursery, Vicki Yount, Carmen Long

Distribution

Rebecca Cranfill

Ken & Denise Knight Cindy & Wayne Martin

Michael Scott Debbie & Andy Hennings Test Kitchen Chef

Amanda Joyner

Manny J’s Bakery

For more information or to schedule a complimentary financial review, call or stop by today.

www.edwardjones.com Member SIPC

Anyone

That’s why we live and work in your community. When it comes to your financial needs and goals, we believe you deserve face­to­face attention. You talk, we listen, and we get to know you.

Dobson

Paul J. Bunke, Sr., AAMS™

Financial Advisor

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336­386­0846 paul.bunke@edwardjones.com

Audra Cox

Financial Advisor

124 W. Kapp Street, Suite C Dobson, NC 27017 336­386­0846 audra.cox@edwardjones.com

Elkin

Frank H. Beals

Financial Advisor

965 North Bridge Street Elkin, NC 28621 336­835­4411 frank.beals@edwardjones.com

Barry Revis, AAMS™

Financial Advisor

116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill

Financial Advisor

116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

Jonesville

Aaron L. Misenheimer

Financial Advisor

1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821 aaron.misenheimer@edwardjones.com

Mount Airy

Andi Draughn Schnuck

Financial Advisor

496 N. Main Street Mount Airy, NC 27030 336­789­1707 andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

Financial Advisor

140 Franklin Street Mount Airy, NC 27030 336­789­0136 dale.draughn@edwardjones.com

Logan Draughn

Financial Advisor

492 N. Main Street Mount Airy, NC 27030 336­789­3323 logan.draughn@edwardjones.com

Kody

Easter, AAMS™, CRPC™, CFP®

Financial Advisor

304 East Independence Blvd Mount Airy, NC 27030 336­789­2079 kody.easter@edwardjones.com

Randy D. Joyce

Financial Advisor

136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238

randy.joyce@edwardjones.com

Tammy H. Joyce, AAMS™

Financial Advisor

136 W. Lebanon Street, Mount Airy, NC 27030 336­789­6238 tammy.joyce@edwardjones.com

Tanner Joyce

Financial Advisor

136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238 tanner.joyce@edwardjones.com

Mike Russell

Financial Advisor

106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 mike.t.russell@edwardjones.com

Michael Warren

Financial Advisor

101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782 michael.warren@edwardjones.com

Pilot Mountain Yadkinville

Christopher L. Funk

Financial Advisor

128 South State Street • PO Box 790 Yadkinville, NC 27055 • 336­679­2192 chris.funk@edwardjones.com

Here we go into 2023! Our best to you for a happy, productive, satisfying new year. Let’s start the day in the kitchen and end it there also with warm satisfying recipes. The comfort of a happy kitchen provides the backdrop forthis issue's foodsandflavors feature.

It’s winter…are we hoping for snow? You betcha! Although just inches not feet. After watching hours of holiday, snowy movies, we fantasize snow with its pristine whiteness floating down softly, settling like a feather on the frozen ground. There’s nothing like it. Well, just snow for a day or two while in that time we can devour those steamy foods that will get us through the coldest months.

Okay, let it snow, let it be nippy…in this issue you’ll find a plethora of soup recipes to help you avert that chill of a blustery wintry day with a hot bowl of homemade soup.

In February we celebrate National Chili Day and in these pages you will find a delicious American staple recipe for a unique chili. Those warming dishes waft a fragrance from the kitchen that will warm your soul as well as your toes.

Talking about foods we love, February, the month of love, Valentine’s Day also gives us love that often leads to talking about weddings. Ever heard that love is like a butterfly? It goes wherever it pleases and pleases wherever it goes? Check out the newest trends, styles and suggestions on finger sweets for bridal festivities in 2023.

Our telephone number is: 336-699-2446 web address: yadkinvalleymagazine.com

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BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com

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Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2022 All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks, 52 Pounds and then some!, are trademarks of Cherry Street Media LLC, 413 Cherry St., East Bend, North Carolina 27018.

Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information.

Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule.

The contents of advertising and articles do not necessarily represent the views of the publisher.

The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.

Dwaine’s photo titled “Snowy Travel” makes me want to slip my chair a little closer to the gas logs.

It’s 2,400 sq ft of helping patients reach their full potential with kitchen, bedroom & bath set­ups, so patients can practice preparing meals, bathing, getting in & out of bed... building the overall functional abilities they’ll need to return home, including speech therapy. Open for out­patients, our residents and all of the community.

Administrator

From the coziness of your bedroom, to the library’s shelves filled with books, to the openness of our living room areas, to sit, talk and enjoy, or the gazebo for nature’s beauty, we share the comforts of home. Now a part of Wilmington, North Carolina’s Liberty Healthcare. This well known, well respected partner brings new resources and years of experience to providing our residents only the best in care.

Elizabeth Lockett

Kathy Sparks Dietary Manager

Elizabeth Pardue Social Worker

Rachel Trivette, RN Director of Nursing

Candy Crissmon Household Supervisor

Tammy Johnson Office Manager

Johnathan Smouse Maintenance Supervisor

beginning s

with June Rollins

Visit June’s website at: www.junerollins.com

Sleeping It Off

Colder temperatures make it hard to leave a warm bed in the mornings. And in the evenings, that same bed, pre-warmed with an electric blanket, beckons me to turn in earlier and earlier. After all, it is dark outside.

The first quarter of the year has become my incubation period with less doing and more pondering. It was fitting to chose Sleeping it Off as the January image of my 2023 art calendar.

Is it so bad to want to sleep through most of winter? I don’t think so. According to the U.S. Department of Health and Human Services, sleep has many health benefits:

• Get sick less often

• Stay at a healthy weight

• Lower your risk for serious health problems, like diabetes and heart disease

• Reduce stress and improve your mood

• Think more clearly and do better in school and at work

• Get along better with people

• Make good decisions and avoid injuries — for example, drowsy drivers cause thousands of car accidents every year

All good benefits, yawn. I’m convinced. Whether we’re sleeping off a bad day or a bad year, rest well. See you this spring,

Try it, You’ll love it! One of our best selling product of 2022 Walnut Creek Bacon variety of flavors

Delicious Homestyle Dishes like Meatloaf, Lasagna

Chicken Pot Pie and more all made with the goodness and comfort of home!

Enjoy with our side dishes like: Beets, Bread & Butter Pickles, Apple Sauce, Okra, Old Fashion Sauerkraut, & Pickled Asparagus

Are you a Granola Fan? We offer a variety of Triple Treat Granola great for breakfast or snacks

Talk about one more sweet breakfast, taste the made­in­our­kitchen Cinnamon Rolls

OUR RECIPE BOX... foodsandflavors

Broccoli Bread

Cheddar/Chicken Soup

Chicken Ala King

Chicken Posole

Grandma’s Pound Cake

Green Garden & Bean Soup

Italian Wedding Soup

Loaded Potato Soup

Marinara Sauce

Reba’s Chicken Taco Soup

Rita’s Chili

Southwestern Omelet Roll

Split Pea Soup

“Steak” Soup

Sweet Potato Egg Boats

Super Tomato Soup

Tomato Soup

Tortellini Veggies

Winter Salad

bestcooks@yadkinvalleymagazine.com

Ila Ford’s “Grandmothers Pound Cake” appeared in our September-October issue. We share it here for those of you who missed it.

Grandmother’s Pound Cake

Have you ever met someone and instantly feel like you would enjoy knowing more about them? When I got Ila Ford’s recipe entry in May, she shared Grandmother’s Pound Cake recipe she had clipped from Guidepost 2005. Ila is 90 and retains a beautiful handwriting in cursive, of course! She entered her cake in the Davidson County Fair and won the “Best in Show” blue ribbon. “According to Grandmother the most important thing about this recipe is to use top-quality ingredients. ”Diners of Rick’s Smoke House restaurant in Welcome will remember Ila’s cakes...she made them for that eatery for a time. This makes a huge cake...a slice and a cup of coffee would make a yummy any time of day!

1 pound Land ‘O Lakes salted butter 4 cups sugar 12 eggs 4 cups Pillsbury all-purpose flour 1 ounce bottle lemon extract

Preheat oven to 325°F. Prepare a large Bundt pan: flour/Crisco shortening. Cream butter & sugar together. Add one egg at a time, mixing well, 2 minutes each. Add flour gradually. Mix in entire bottle of lemon extract.

Fill Bundt pan 1 to 2 inches from the top. Bake 1 1/4 to 1 1/2 hours. Allow cake to completely cool

Note:

Do not double recipe. Cake freezes very well.

Editor’s Note: Ovens vary...make the toothpick test; you may need to bake longer.

Discover delicious recipes in our Best Cooks Cookbook

These are the best of the best down home Southern recipes. All Glossy Color • 152 pages • paperback just $16.95 purchase at: cherrystreetfarmhouse.com or visit yadkinvalleymagazine.com for a list of retail purchase locations

Ila Ford and her County Fair Blue Ribbon

foodsandflavors

Vicki Yount

Chicken Ala King

My grandmother was a great cook and we always had a turkey and the all the trimmings at Thanksgiving and a baked ham for Christmas. I must have been 13 or 14 years old when she surprised us with Chicken Ala King. I thought that it was wonderful then and I don’t make it often, but I still love it today. I serve mine with yellow rice, English peas, carrots and heavenly hash, another one of my grandmother’s recipes.

Chicken a la King

5 Tablespoons butter 5 Tablespoons flour 1 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups chicken broth 1 cup heavy cream 1 large jar sliced mushrooms 2 cups diced cooked chicken 2 Tablespoons pimento Or diced red pepper 1 small diced green pepper 2 egg yolks; beaten well 3 Tablespoons cooking sherry

Heavenly Hash

In a medium saucepan, over low heat, melt the butter and stir in the flour to make a blonde roux. Add the chicken broth slowly until the mixture begins to thicken. Add the mushrooms, peppers and cook over low heat until the green and red peppers are tender. Temper the egg yolks with a little of the sauce and add to the pot. Stir well. Add the 3 Tablespoons of cooking sherry and whipping cream stirring until fully incorporated.

1 (3-ounce) box orange jello (dry) 1 (12-ounce) can pineapple tidbits (drained) 1 (11-ounce) can mandarin oranges (drained) 1/2 cup drained, chopped maraschino cherries 3/4 to 1 cup Cool Whip

Throw everything into a bowl. Mix well; refrigerate until ready to eat.

Vicki Yount

WRITER & PHOTOGRAPHER / Vicki Yount

Warm the Soul this Winter

Soup is not just another meal on the table— it’s comfort in a bowl, love on a spoon, satisfaction simmering on the stove. A pot of freshly made soup makes a huge a home. All this yummy goodness comes together so easily. Start with stock, homemade or store bought and several other ingredients for a quick and easy meal…it won’t let you down. Here’s a chance to stifle winter’s chill with bone-warming SOUP!

Cheddar Cheese Soup

1/4 cup finely chopped onion

2 Tablespoons margarine

1/4 cup flour

2 cups milk

1 (13-ounce) can chicken broth (Condensed)

1/4 cup shredded carrots

1/2 cup finely chopped broccoli

1/4 cup finely chopped celery Pinch salt & pepper

Dash paprika

1/2 cup cubed sharp cheddar cheese (American processed) Cook onion in margarine until tender.

Blend in flour; add remaining ingredinets, EXCEPT cheese. Cook and stir until thick and bubbly. Reduce heat; add cheese and stir to melt.

Simmer 15minutes. Serve

“Steak” Soup with Vegetables

…a nice easy soup for a large gathering.

1 stick butteer or margarine

1 cup flour

1/2 gallon water

2 cups lean ground beef

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups frozen mixed vegetables

1 cup tomatoes

1 Tablespoon Accent

2 Tablespoons beef boullion base

1 teaspoon black pepper

Melt butter and whip in flour to make smooth paste. Stir in water. Saute Ground beef, drain off grease and add to soup. Add onions, carrots and celery which have been parboiled. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until vegetables are done.

NOTE: Do not add salt!

Soup Partners

Clear Soups: Crisp crackers, cheese pastry, cheese-spread toast strips.

Cream Soups: Cheese popcorn, seeded crackers, pretzels, pickles and olives.

Chowders and Meat Soups: Melba toast, sour pickles, oyster crackers, bread sticks, relishes toast garlic bread.

Cookbook Collector

Grandma’s Green Garden & Bean Soup

The Simply Happy COOKBOOK has over 100 simple, low-effort recipes to take the stress out of cooking. Their third cookbook has brought Kathy and Steve Doocy even more accolades.

Jam packed with casual family snapshots, stories, appetizing food recipes and photos make this #1 New York Times bestseller a great read of family stories as well as a delicious collection of recipies to test.

Recipes include appetizers, breakfast, brunch, sandwiches, soups, sides, casseroles, slow cooker meals, pasta, pizza and desserts. Join Doocy cooking fans in the kitchen “…to create happy memories around more than just the dinner table.”

…you can use canned beans (NO soaking!)…great for leftovers.

2 Tablespoons vegetable oil

1 large yellow onion, cut into medium dice

2 garlic cloves thinly sliced

3 carrots, peeled, sliced into thin coins

3 celery stalks, medium-sliced

1 small head cauliflower, broken or cut into bite-size florets

2 (15.5-ounce) cans navy or cannellini beans, undrained

1 (10-ounce) can Ro-Tel mild diced tomatoes and green chilies

4 cups (32-ounces) low-sodium vegetable stock

1/2 teaspoon table salt

1/2 teaspoon freshly ground black pepper

1 (5-ounce) bag baby spinach

Grated Parmesan cheese, for serving Wonder Bread/butter for serving

In a large soup pot, heat the oil over medium-high heat. Add onion; sauté until soft, edges start to turn golden; about 5 minutes. Add garlic, carrots, celery, cauliflower. Stir and sauté 2 to 3 minutes to give them a little flavor.

Add beans, their liquid, the Ro-Tel, vegetable stock, 4 cups water, salt and pepper. Give a good stir. Bring to a boil, cover, simmer for 30 minutes to thicken. When ready to serve, turn off heat, stir in spinach and let it wilt; it will quickly turn a very deep green. To finish, top each bowl with a sprinkling of grated Parmesan. Let it stand a moment to get a little melty. Serve with Wonder Bread and butter on the side, then enjoy!

Posole*

…dream recipe for a savory soup that starts in the slow cooker

Cooking oil spray

1 large red onion, roughly chopped

4 garlic cloves, roughly chopped

2 pounds boneless, skinless chcken thighs, cut into 1-inch chunks

1 cup chicken stock

1 Tablespoon olive oil

1 (1.12-ounce) packet fajita seasoning mix

1 (19-ounce) can mild red enchilada sauce

1 (10-ounce) can Ro-Tel mild diced tomatoes and green chilies

1 (20-ounce) can white hominy, drained

Sour cream for garnish

Mist inside of a slow cooker with cooking spray to make cleanup easier.

Place onion, garlic and chicken in slow cooker.

In a small bowl, combine stock, olive oil and fajita seasoning and mix. Pour mixture slowly over chicken. Add enchilada sauce and Ro-Tel; stir.

Cover cooker and cook on high for 4 hours.

Add hominy, stir thoroughly, cover; Cook on low for 90 more minutes until it thickens a bit and flavors combine.

Serve in bowls. A spoonful of sour crem on top smooths out the flavors.

Delicioso!

*Posole is a borderland recipe; pozole is the Mexican strew spelling.

Kathy’s Clean-Out-the-Pantry-Chicken

Mama’s Recipe Box

Rummaging through my ancestors recipe boxes is amazing.

I remember my grandmother’s biscuits…they were outstanding, literally melt-in-your-mouth. She could whip up and cut out 100 in minute. I begged for her recipe and of course, she didn’t have one! She created them so many times, her fingers knew what the dough texture should feel like and baked from that. Reading notes inserted on a recipe card is also interesting but often recipes weren’t formally entered on index cards but any clean slip of paper found.

Vintage cookbooks are classic history books recording what was being eaten and how it was cooked. I found this recipe written in red ink on unlined notebook paper in an elderly town lady’s, now passed, recipe box.

Going to give it a try?

Served steaming with tea or coffee should be warming on a chilly winter’s day.

Broccoli Bread

4 eggs, beaten

1 stick melted margarine

1 small onion, chopped finely

1 (10-ounce) box frozen broccoli, Thawed, drained & finely chopped

6 ounces of cottage cheese or sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

Mix all ingredients well. Add 1 box Jiffy Corn Bread and mix well. Pour batter into a greased baking dish or muffin tin (NOT a loaf pan). Bake at 350°F. for 15 to 20 minutes.

foodsandflavors

Carmen Long

Originally thought to be poisonous, love apples aka. tomatoes, are one of our most popular vegetables. According to the USDA, tomatoes are the second most consumed vegetable in the United States, coming a long way from only a few hundred years ago.

Love Apples – Surry Style.

Legend has it the term love apple came from the French name for tomatoes, pommes d'amour. Europeans originally used tomatoes as an ornamental house plant. Although botanically a fruit, tomatoes are normally served as a vegetable. In 1893, the US Supreme Court officially proclaimed tomatoes as vegetables since they are not as sweet as most fruits and are normally served as part of a salad or main course rather than dessert. There was a tariff on vegetables, but not fruits so it was important to determine where tomatoes would be classified for legal purposes.

According to NC Cooperative Extension’s Entomology and Plant Pathology Department, NC ranks 10th in tomato production in the US. The majority are grown in Western NC, but we also see fields in the Eastern and Piedmont regions of the state. Estimated total tomato production is 2200 acres with average yields of 25 tons/acre. That is a lot of tomatoes!

Do we really eat that many tomatoes? Let’s think about some of our favorite foods. Spaghetti, pizza, chips and salsa, soups and chili, ketchup served with our hotdogs, burgers, and fries. What do they all have in common? Tomatoes. The majority of tomatoes are used in tomato-based products rather than eaten fresh.

My parents, Ed and Alice Sturgill of Mount Airy, don’t have acres of tomatoes, in fact they only have one plant, but have eaten an abundance of fresh tomatoes the past few months.

New residents to Surry County, Mom and Dad have found tomatoes to be much easier to grow in NC than at their previous home on Ezee Street in Elizabethton, TN. (Don’t you know we took a lot of ribbing when we moved from Indiana to my dad’s hometown to live on Ezee Street). The plant, an Early Girl variety, was purchased from a local grocery store for less than $3. The tomato was planted along their garage wall, next to

their backdoor, where it received lots of sunshine and was easy to water. Tomato number one arrived on June 20. Ripen just one or two at a time, each tomato picked was recorded on their calendar.

As of November 9, 2022, when this article was written, they had picked a total of 240 tomatoes from their one plant and had 42 more on the vine. Mom and Dad have had a constant supply of fresh tomatoes for their favorite BLT sandwiches all summer and fall with plenty to share with family and friends.

I recently attended a workshop on Therapeutic Horticulture at the National Extension Association of Family and Consumer Sciences National Conference. I could relate to the research which was shared during the presentation. I can’t tell you the amount of joy the Early Girl has brought to Mom and Dad. Each day they look forward to going outside and counting tomatoes. It has been a conversation starter and something to show everyone who comes to visit.

One day when I stopped by, they had put a blue ribbon on the plant. They just knew their Early Girl must have set the Surry County record for the most tomatoes from one plant and it deserved to have a prize. They may be right!

We know vegetable plants can’t last forever, and cold weather will eventually take its toll. My parents participated in a seed saving workshop offered this fall by the Surry County Master Gardeners at the Mount Airy Library. Seeds from their prized plant have been saved to see if they can grow another winner next summer.

Memories and stories from their Early Girl will live on. I think the plant will even have its picture included in their annual Christmas card letter. Dad says their tomato plant should have been named The Best Girl Ever!

Carmen Long

WRITER & PHOTOS

Carmen Long

Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.

Try these recipes using canned/ dried tomatoes which are delicious and easy to find in the winter. Here are quick and delicious ways to add servings of vegetables to your day. Don’t try this without the sun-dried tomatoes, they are the secret to this soup!

Super Tomato Soup

1 Tablespoon olive oil

1 cup chopped onion (approximately 1 medium onion) 1/4 cup shredded carrot (approximately 2 to 3 carrots)

2 Tablespoons minced garlic (approx. 3 to 4 garlic cloves)

1 teaspoon sugar • 1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt • 10 large basil leaves, divided 3 sun-dried tomato halves packed in oil with herbs (such as California Sun Dry brand), drained.

2 (14.5-ounce) cans low-sodium or salt-free diced tomatoes, undrained 1 (14-ounce) can fat-free, less-sodium chicken broth

Put olive oil in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic to pan. Cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, 4 basil leaves. Cook for 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth. Bring to a boil.

Reduce heat and simmer for 1 hour. Remove from heat.

Purée soup using a hand-held (wand) blender or traditional blender. If using a hand-held (wand) blender, emerge the wand in the soup while still in the saucepan; blend until smooth. If using a traditional blender, place half of the soup in the blender. Remove center piece of blender lid (to allow steam to escape), secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Pour into a large bowl.Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

Serves 6; serving size: 1 cup Source: Med Instead of Meds

Jimmy

Denise

Cook Smart/ Eat Smart Marinara Sauce

1 (28-ounce) can whole, peeled, or crushed tomatoes

1 clove garlic, minced

1 shallot, minced

1 Tablespoon olive oil

Salt and pepper, to taste

Heat olive oil in non-stick pan over medium heat. Add garlic and shallots; sauté for a minute or so. Do not allow them to brown. Add the canned tomatoes and simmer for about 10 minutes.

Using a wooden spoon or fork, mash tomatoes until sauce is the desired consistency. Add salt and pepper to taste. Serves 4.

Notes: Any canned tomato will work; however, the best are San Marzano tomatoes from Italy. This is a kind of tomato, not a brand. They are a little more expensive but well worth it. This is a versatile sauce that can be used plain or as a base to add additional vegetables or meat. This sauce can be used over pasta or as a pizza sauce. Herbs such as oregano, thyme or rosemary can be added if desired. If you want a totally smooth sauce, you can purée in a blender or use an immersion blender. For chunkier sauce, use a fork or potato masher.

Libby Whittington, owner

Mary Bolen

Neighbors Share Warm Winter Recipes foodsandflavors

WRITER & PHOTOS Mary Bolen

How lucky to have two neighbors who invite you over for a winter meal. Rita, who lives just down the road, had some friends over for her special chili recipe. I have had chili many times but none like hers. It was more like a cold weather chili soup and I liked it very much.

Another neighbor, over the mountain, Reba, shared her Chicken Taco Bowl recipe at a friends’ gathering a few weeks ago. I had never had this dish and it was delicious. It is easy and I will be making it when the grandchildren pop over. It is the kind of recipe that can be prepared in a way to suit you own tastes. Enjoy these with your family around the kitchen table.

Rita’s Chili

1/2 pound ground beef

1/2 pound ground pork

(Ground chicken, turkey or sausage can be used.

Choose 2 different kinds of meat.

1 can pinto beans

1 can diced plain tomatoes

1/2 cup cooked fresh carrots

1 cooked sweet potato diced Season to taste

Cook meats separately and drain.

Cook carrots and sweet potato separately.

Peel carrot and sweet potato; cut into small pieces about the size of grape. Boil in a small amount of water until tender. Drain.

Combine all ingredients into a soup pot.

Simmer on low for about an hour.

Delicious with a fresh loaf of bread or crackers.

The book is available in the gift shop at Wilkes Heritage Museum 100 East Main Street in Wilkesboro. Open Monday-Saturday 10-4.

Mary Bolen

Yadkin Valley Magazine contributor and renowned open-hearth cook, Mary Bohlen’s book Heritage Cooking Inspired by Rebecca Boone continues to garner great reviews!

* You can substitute all dry spices for packet of taco seasoning.

Add everything to crook pot except rice, cheese and cilantro.

Add 1/4 cup water. Make sure everything is mixed together well and that chicken is covered.

Cook on low for 8 hours. Thirty minutes before 8 hours is up, shred chicken. Place riceon bottom of bowl. Place taco mixture on top of rice. Top with cheese and cilantro and any other toppings desired.

Reba’s Chicken Taco Bowl

1 1/2 pounds chicken breast

1 (16-ounce) jar salsa

[choose your preferred taste]

1 (15-ounce) can black beans

1 (15-ounce) can corn

* 1 Tablespoon chili powder

* 1/2 Tablespoon cumin

* 1/2 teaspoon diced oregano

* 1/2 teaspoon cayenne pepper

1/2 Tablespoon minced garlic

1/4 teaspoon salt

Black pepper to taste

2 cups cooked rice

8 ounces shredded cheddar cheese

1/2 bunch fresh cilantro

foodsandflavors

Jim Collins

Jim lives in Winston­Salem. He is a great cook who knows Yadkin Valley Wines and, his way around a kitchen!

Hot Comfort Soups for those Cold Winter Days

There is nothing better than a hot bowl of soup on a cold winter day to bring you a little comfort and to make you feel better. The Split Pea Soup and the Tomato Soup made with stuffing are our favorite go to soups because they are so simple and easy to make. They are made from items you usually have in your pantry.

I like my soups with a little heat in them, so I will add a little hot sauce or hot vinegar from canned jalapenos to my bowl of soup.

Easy Tomato Soup Made With Stuffing

1 box Stove Top Stuffing (chicken flavor)

2 (10.5 ounces cans tomato soup

1 (10.5 ounce) can water

1 (10.5 ounce) can chicken broth

1 teaspoon basil leaves

Salt and pepper to taste

Grated parmesan cheese (optional)

In a 3 1/2 quart sauce pan, add soup, water, chicken broth and basil.

Bring contents to a slow boil over medium-high heat. Reduce heat to a simmer; stir in 2 cups of stuffing prepared as directed on box.

Using an immersion blender, purée the contents until well blended. Bring contents back to a slow boil and serve while hot. Garnish with parmesan cheese.

Split Pea Soup

1 (16-ounce) bag split peas, rinsed

2 cups carrots, chopped

3/4 cup onion, chopped

8 cups water

2 teaspoons salt, to taste

1 teaspoon black pepper, to taste Grated parmesan cheese (optional)

In a large pot, add the water, split peas, carrots, onions, salt and pepper. Bring contents to a boil over medium-high heat. Reduce heat, cover and simmer for 2 hours or until thick.

Stir occasionally to keep the contents from sticking, Serve while hot.

Garnish with parmesan cheese.

Jim Collins

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in a Mombusy ’s Kitchen in a Mombusy ’s Kitchen

This is my kind of dish. It is a Busy Mom’s recipe—one pot and minimal ingredients (one of those ingredients being a cheese-filled pasta) and makes busy weeknights so delicious. It is winter comfort food, loaded with the dense nutrition of sweet potatoes and spinach. The sweet potatoes soften, adding to the creaminess and flavor of this warm and savory dish that is ready in a flash!

Creamy Tortellini and Veggies

1 Tablespoon olive oil

1 large sweet potato peeled/cut into 1-inch cubes

1 Tablespoon fresh rosemary, minced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 cup chicken broth

1 (5-ounce) bag of fresh baby spinach, rinsed and chopped

1/2 cup half-and-half

1 (12-ounce) bag frozen cheese tortellini (Italian sausage tortellini is delicious too!)

WRITER/PHOTOGRAPHER

Ryan Guthrie

In a large skillet or Dutch oven heat olive oil over medium heat, then stir in sweet potato cubes, rosemary, garlic, salt and pepper. Cover for 5 minutes, stirring occasionally, until the potatoes begin to soften. Uncover and add the broth, stirring to dissolve the brown bits from the bottom of the pan. Add spinach in handfuls, stirring until each handful wilts before adding more. Stir in the half-and-half and cover to bring the liquid to a simmer. Uncover and stir in the frozen tortellini. Stir frequently until the tortellini are cooked through. Add more salt and pepper if desired. Enjoy!

Ryan Guthrie

In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep! on the cover

foodsandflavors

Lisa Prince

Eggs are a nutrient goldmine

DYK: One large egg has varying amounts of 13 essential vitamins and minerals, and high-quality protein, all for just 70 calories. Egg whites contain some of the eggs’ high-quality protein, but the majority of an egg’s nutrients are found in the yolk. Nutrients such as:

• Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D.

• Choline in eggs helps support lifelong brain health at every age and stage, including memory, thinking, mood and more.

• Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age.

Colder months mean heartier dishes but crave-worthy comfort foods can still be nutrient-rich with a few upgrades. We have two dishes this month that should fit the bill.

Sweet Potato Egg Boats

https://ncegg.org/recipes/sweet-potato-egg-boats/

Sweet Potato Egg Boats are a simple yet creative recipe that can be enjoyed for any meal! Cut baked sweet potatoes in half and fill with eggs and veggies, then top with cheese.

2 large, sweet potatoes, baked and cooled 4 large eggs 1/2cup spinach, chopped 1 tomato, chopped 1 teaspoon salt, divided 1 teaspoon pepper, divided

2 Tablespoons water or milk

2 Tablespoons feta cheese (optional)

Preheat oven to 400°F. Cut baked sweet potatoes in half; carefully scoop out the center of each half, leaving a about 1/2-inch border of sweet potato left. Sprinkle each half with salt and pepper (use about 1/2 teaspoon of each total).

Divide spinach, tomato, feta if using evenly between each sweet potato half. Mix eggs with remaining 1/2 teaspoon each of salt and pepper and water or milk. Carefully pour into whisked eggs into sweet potato halves. Bake for 15 to 20 minutes or until eggs are set.

TIPS

Feel free to crack eggs directly into each half of the potato if you’d prefer not to scramble your eggs.

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

Sweet Potato Egg Boats

Preheat oven to 375° F. Coat a 15x10-inch jelly roll pan with cooking spray. Cut a piece of parchment paper to fit pan, leaving paper to extend over sides slightly. Spray paper with cooking spray, set pan aside. Beat eggs with a wire whisk in medium bowl. Combine flour and half-and-half in small bowl. Add flour mixture to eggs, mixing until smooth. Stir in pepper, onions, 1/2 cup of ham and seasonings. Pour mixture into prepared pan. Bake for 15 minutes. Remove pan from oven.

Southwestern Omelet Roll

https://ncegg.org/recipes/southwestern-omelet-roll/ Nonstick cooking spray

10 large eggs

1/4 cup all-purpose flour

1/2 cup fat free half-and-half

1 cup chopped red bell pepper

3/4 cup chopped green onions

1 cup chopped lean ham, divided

1 teaspoon dried cilantro

1 teaspoon dried oregano

1/4 teaspoon ground cumin

1 1/2 cups shredded sharp Cheddar cheese

1/2 cups chunky mild salsa

1/2 cup reduced fat sour cream, optional Fresh cilantro, optional

Sprinkle with the remaining 1/2 cup ham and cheese. Return to oven and bake 3 minutes or until cheese is melted. Remove pan from oven. Carefully roll baked egg mixture, beginning at the short end, peeling paper off as mixture is rolled. Cut roll into 8 even slices. Layer slices at an angle on the serving plate. Spoon salsa over slices. Top each serving with sour cream and cilantro, if desired. 8 SERVINGS

foodsandflavors

Courtney

Tevepaugh

Courtney Tevepaugh

WRITER/PHOTOS

Courtney Tevepaugh

Family and Consumer Science Agent, Wilkes County

North Carolina Cooperative Extension

Courtney_tevepaugh@ncsu.edu

Follow along on Facebook @wilkesFCS

These days all that’s on my mind is comfort food. During the middle of winter, it’s nice to eat food that’s warm and nourishing. Winter vegetables are excellent for this season because they are full of nutrients our bodies can use throughout the season. Root vegetables are high in carbohydrates which are the body’s primary source of energy. Around January, I usually find myself craving fresh vegetables and fruits. I enjoy most pairing fresh winter produce with cozy comfort food. For example, a warm winter salad loaded with roasted vegetables and paired with soup or pasta. Adding roasted vegetables, citrus, dried fruits, grain, and protein can take a plain salad to the next level.

While I encourage filling up on fruits, vegetables, lean protein, and whole grains regardless of the time of year, sometimes one needs a cozy pasta dish. I cannot get enough of these types of comfort foods. To boost the nutrition in a cheesy pasta dish try adding vegetables. For example, use pumpkin or butternut squash as a sauce for “macaroni and cheese” or throw in roasted vegetables to a “homemade hamburger helper”. The regular pasta can even be swapped out for whole wheat or a vegetable/protein-based option. In this edition, I'm sharing two of my favorite winter meals.

Favorite Italian Wedding Soup (Electric Pressure Cooker Version)

This soup is one of my favorites because it’s a cozy mix of vegetables, meatballs, and pasta. It goes great with a fresh salad and a hearty chunk of bread. A few notes for this recipe: I like to use homemade broth; it boosts the flavor. For the pasta, I use pearl couscous, which can be difficult to find around Wilkes County, so another small pasta like orzo or ditalini will work. Regular couscous will not work in this soup. For the meatballs, I prefer to make them on the smaller side. For the greens I tend to use fresh spinach, frozen greens will work just remember to thaw, drain, and pat dry first.

Meatball Ingredients

1 pound ground beef

1/4 cup oatmeal

1 egg

1/4 cup shredded parmesan cheese

1 Tablespoon dried parsley

1 Tablespoon dried basil

1 Tablespoon dried oregano

1 teaspoon kosher salt

1 teaspoon dried minced onion

1 teaspoon garlic powder

Soup Ingredients

1 cup diced carrots

1 cup pearl couscous (Israeli Couscous)

8 oounces chopped spinach

5 cups chicken broth

Salt to taste

Grated parmesan or mozzarella for topping

Directions

In a large bowl combine meatball ingredients. Roll into "mini" meatballs about 1-inch each. Turn the pressure cooker to saute, once the pot is hot add 1 Tbsp. olive oil and half of the meatballs. Brown for 2 minutes on each side. If they will not flip after the first two minutes allow them to brown for another minute until the meat will release from the pot. Place cooked meatballs on a clean plate and continue cooking until all are done, adding oil as needed. Remove all meatballs to the plate.

To the empty pot add 1 cup of water to deglaze. Discard the water and turn the pot off.

photo: Pixels On Paper Photography

Add browned meatballs, carrots, couscous, spinach, broth, and salt. Stir. Place the lid on the pressure cooker, set the valve to sealing, and set the cooking time to 5 minutes on manual high pressure. When time is complete do a quick release of the pressure, top with cheese and serve with a generous portion of bread. Makes 6-8 servings. Note that the pressure cooker will take at least 10 minutes to come to pressure, so factor that into the cooking time.

Warm Winter Salad

You can substitute a variety of other vegetables in this salad. Carrots, butternut squash, sweet potato, and parsnips to name a few. Choose vegetables that you enjoy!

Ingredients

4 Beets, peeled and diced

1 bag Brussel sprouts, halved

1 head cauliflower, cut into florets

Mixed Greens Feta Cheese Crumbles Pecans or walnuts, toasted

Orange Vinaigrette

4 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

2/3 cup orange juice

1/8 teaspoon garlic powder

1/4 teaspoon ground ginger

Directions

Preheat the oven to 400F. Toss vegetables in 2-3 Tablespoons olive oil, sprinkle with salt and pepper. Roast for 35-40 minutes tossing halfway through for even cooking.

*Note you may want to do cauliflower on a separate sheet or add halfway through as it cooks faster than the other vegetables.* Prepare the dressing by adding all ingredients to a jar with a tightly fitting lid. Shake the jar a few times to incorporate the ingredients.

Add salad greens to a large bowl or platter. Top with roasted vegetables, nuts, and cheese. Drizzle over the dressing. Makes around 4 servings.

Warm Winter Salad

Italian Wedding Soup

ELIJAH SMITH’s GENEALOLGY JOURNEY

Thirteen-year-old Elijah Smith has become a time traveler of sorts, seeking to learn about his ancestors, yearning to know more about his family history. His curiosity was piqued at a young age, when attending holiday gatherings at his grandparents and great-grandparents houses he was drawn to the old black and white photos displayed on the mantle and scores of snapshots tucked away in albums. “I would sneak off and look at the pictures on the walls and shelves,” he said. Who were the men in uniform? When did they serve? What were their stories? Was that his dad when he was a little boy? Did grandma actually hang her clothes on a line to dry?

Elijah is so proud of his heritage. He came from folks who were brave; people who believed in family and had a devout faith; people who had a strong work ethic and were willing to fight for what they believed in. Elijah has the highest regard for those in his family who were in the military. Many of them walked long distances to enlist in the Confederate Army. Later generations served in the World Wars and Korea. All considered it their duty to protect their families and defend their country.

Born and raised in Mount Airy, Elijah attends Mount Airy Middle School, where he plays percussion (drums) in the

band. Elijah also enjoys the guitar, banjo, harmonica and mouth harp. He is most passionate about music and attributes his musical ability to his ancestors.

His fifth great grandfather was the first fiddler in Carroll and Patrick counties. John Jackson Reynolds, Elijah’s fourth great-grandfather had a daughter named Eva who played the banjo and carried a tambourine with her at all times. “My great-great-grandfather Clovest Crotts, Eva’s son, was a Cana fiddler, who also played the banjo,” Elijah explained.

Talking with family and listening to their stories fascinated Elijah. When he started researching his family history on Ancestry.com, he hit paydirt. There Elijah found actual military records and other documents that verified many of his relatives’ stories.

Still, Elijah prefers talking with his kinfolk. “I try to learn something new every day. I love getting in touch with relatives and asking about old photos,” he said. Frequently he posts a story and photo online to share with others how things were back in the day. “I learned my great grandpa’s mom took him out of school in the sixth grade,” Elijah told me. He went to work and eventually became a brick mason.” Others in the

WRITER & PHOTOGRAPHER Cindy Martin

“To forget one’s ancestors is to be a brook without a source, a tree without a root.

—Chinese Proverb

Yadkin

family followed suit, and Elijah thinks he, too, may follow in his grandpa’s footsteps. “I am definitely open to pursuing that as a career.”

Now his great-grandpa is 87 and Elijah hopes to record him talking about his life. As Elijah put it, “He has a lot to tell.” Elijah plans to continue exploring his family history. “I think I’m on the right path,” he concluded.

For the inspiration and support of his parents, Chad and Leighann Smith; his grandparents, David and Karen Smith, Deborah and Myron Cagle, Ricky Jones, and his great grandpa, Bill Jones, Elijah is eternally grateful.

Jianna

Miller Earns

Her Girl Scout Gold

“Jianna Miller, a member of Girl Scout Troop 2160, partnered with Lexington PFLAG, First Reformed United Church of Christ and St. Stephen United Methodist Church to organize a Pride March in uptown Lexington. About 200 people attended the event that was specifically targeted toward LGBTQIA youth in the area. Miller also put together a presentation about LGBTQIA history that she presented to her youth group and Girl Scout troop.”

Jianna is a NC native who has lived all her life in Lexington with her parents, Kivi and Edgar Miller and her sister, Ava, a student at NC State in Raleigh and seven pet cats. She is a junior at Davidson Early College High School and primarily is taking college courses as she aspires to be a history professor—history, art and organizing are her biggest passions.

“Earning the Girl Scout Gold Award designation is truly a remarkable achievement. It is the culmination of so many thingsfrom a girl’s self-discipline and leadership abilities to time management and the creativity, initiative and mastery of skills it takes to complete these kind of projects,” said Jennifer Wilcox, CEO for Girl Scouts Carolinas Peaks to Piedmont.

Do you have a girl who wants to earn her Girl Scout Gold Award too? Find out more information about Girl Scouting in your local area at www.girlscoutsp2p.org.

Girl Scout Gold, Anna Swisher

Girl Scouts Carolinas Peaks to Piedmont is pleased to announce that Anna Swisher from Mocksville, has earned her Girl Scout Gold Award for Tackling Pressing Issues, the highest achievement a Girl Scout can earn.

“Swisher, the daughter of Jason and Allison Swisher and a member of Girl Scout Troop 1265, created a therapeutic garden at The Dragonfly House for families and children to utilize while at the facility receiving services. She also put together a video about child maltreatment for use in larger afterschool childcare programs to bring awareness to the topic.”

Girls in high school are able to earn their Girl Scout Gold Award by creating sustainable change on a community or world issue. Gold Award Girl Scouts address the root causes.

Thousands of Girl Scouts earn the Girl Scout Gold Award each year, which first began in 1916 as the Golden Eaglet. Earning the Gold Award opens doors to scholarships, preferred admission tracks for college and amazing career opportunities.

Yadkin • Valley PEOPLE

Winter weddings and events can be some of the most beautiful events ever to be imagined. With plenty of red and gold to go around, how many times do you see summer color at winter weddings? That is usually because many flowers are not in season during a north American winter and the cost of acquiring them from other areas outside of the U.S can be extremely unattractive.

However, pansies are certainly a contender. If you are planning a January or February event, keep pansies at the forefront of your mind. In pots they can be used on reception tables or as aisle markers. It is possible to use pansies in a bouquet but their stems are so delicate it takes patience and skill. That task is not for the faint of heart. However, with enough advanced notice you can buy your plants young and grow them in baskets for the bridesmaids and it makes a colorful bright happy display. If you don’t want to try to grow them yourself, most garden centers will offer a variety of sizes and colors already potted.

Macrame plant hangers with small pots of pansies hung on church pews or from limbs of trees or rafters of barns can be just the right touch to make your event stand out from the rest. Just imagine all the little pansy faces greeting your guests. Wave Pansies are a trailing variety that are perfect for hanging or for the earlier mentioned baskets for the bridesmaids. Petals from pansies scattered on the aisle for a wedding or even thrown, as the bride and groom leave the wedding! Please throw the petals only, nobody appreciates a pot of pansies being thrown at them! That’s a bad day for everyone. Pots of pansies placed outside of your venue are the perfect greeting for your guests and could be donated to the venue after your event. If the venue is privately owned they may appreciate the pansies actually being planted in the ground outside. Never hurts to remember the behind the scenes people.

Shades of yellow against the typical winter wedding colors of reds, whites, ivory and burgundy, is nothing short of spectacular. The contrast can be amazing. No matter what the occasion everyone wants it to be memorable. Cut pansies can be very pricey when acquired from your local florist who pay a premium price for pansies as a cut flower. That is if they can even get them in your area. So, consider the potted versions from your local garden centers. You can use your imagination and after the event is all said and done, these beautiful pots of flowers can be sent home with your guests! Grandma doesn’t want your bubbles or birdseed. Give her a beautiful pot of pansies. Wrapped in foil and tied up in a bow it is the perfect way to say thank you for attending our event. So, when you’re planning your winter event, don’t forget the bright little faces of the pansies. Bright warm colors or cool soft colors, do it your way.

summer color at winter weddings

WRITER & PHOTOGRAPHER Delores Kincer & Judy Mitchell

2023 Bridal Trends

WRITER/PHOTOS

Shumate, Bridal Traditions

Trends can be complicated for brides. Do you participate in the look of the moment or stick with something more traditional? And if you choose a trend, will the images later be a "yes, I embraced the moment!" or "What was everyone thinking?" Some trends move as quickly as a phone or app update, while others are glacial and last generations.

While we at Bridal Traditions, (BT), are not oracles, we do keep our finger on the pulse of bridal wear and can truly help brides choose from those trends worth repeating year after year or help them take a risk. One of our many mottos at BT is, "The MOST important thing when choosing a gown is that you feel beautiful in it." In the world of bridal wear, here are some trends that you can count on seeing in 2023.

Florals: Be they in the 3D category, where the florals jump off the gown, as part of a lace pattern, or as part of a new trend we are seeing in veils—florals and flower patterns are back again this year, and we believe they are here to stay a while. Lace florals have been a part of the wedding gown design landscape (pardon the pun) as long as there have been brides. Lace speaks of grace, innocence and purity. We love the look of flowers we're seeing for 2023 that add texture to a gown. It's a memorable look for sure!

Corsets and Transparency: We mentioned this in last year's article about 2022 trends...visible corsets, sheer fabric and elements of transparency will also be back in 2023 as part of the bridal line up. Designers and brides alike love these looks and so do we!

Ball Gowns and Full Skirts: A full skirt doesn't necessarily mean "princess" or "Disney." Ball gowns and dresses with fuller skirts have an elegance to them. Some even have pockets and these dresses look amazing on the dance floor. Bridal Traditions can also help brides navigate the hoop skirts and crinolines that go with these sumptuous dresses.

Black Wedding Dresses: The black wedding gown trend is still very much alive and well, and these dresses are stunning. At BT, we love them too for their elegance and departure from the expected.

1990 Silhouettes: For those brides who want pared down, very little bling and a more sleek look, there are gowns for you too. These harken back to the 1990s, but feel fresh and modern as well. Add gloves and jewelry and the effect is stunning. In the weeks and months to come, BT will be receiving new styles and looks for the coming Spring and Summer '23 season and will share on the blog. So heads up, brides! Great things are on their way, be they trendy or traditional.

Kelly

Veils: Cathedral veils are still gaining popularity and will be playing a bigger part in 2023. Veils featuring colored embroidery in either pastel hues or bright bold color are now making their way to the wedding scene, and we are here for it! The beautiful floral and vine patterns add an individual touch to any bridal look. There’s also a revival of the blusher veil, which has not been in favor for quite some time. We'll have to wait

or if it will gain momentum in the coming months.

The Wedding Party: Trending colors for 2023 are blues, greens, rosy hues, rusts and burnt orange. Jewel tones are definitely back in a big big way. Letting maids choose their own style is still the number one choice for most brides, however, matching dresses are beginning to peek through the trend wall once again. Suits are still king in the mens-

wear world, whether it’s to buy or to rent, most couples are leaning toward a two or three-piece suit versus the formality of a tuxedo.

Whatever your season, theme or personal style, as you plan your wedding, BT is here to help. For over 20 years, we've been guiding brides and grooms as they prepare for their big day. 2023 will only be bigger. Come see us!

Winter is possibly the most capricious weather season in the Yadkin Valley. Some years ice, sleet, and/or snowstorms are major events. Other years, January and February can be relatively mild with very little widespread, hazardous frozen precipitation. Winter days are shorter. Nights are longer. Periods of overcast and gray days seem interminable. Leafless trees stand as Old Man Winter’s stoic sentinels. Birds and wildlife have either moved to warmer regions or are quietly hunkering down in the Yadkin Valley until warmer weather returns. Unless one truly enjoys winter—specific recreation, most folks genuinely appreciate being inside as much as possible, staying warm and cozy, while awaiting Spring’s arrival.

Just In Case…

Writer/Photos Dwaine Phifer

Although ice and snow can be entertaining for a few intrepid individuals, most frozen precipitation is regarded as a major inconvenience or a much-dreaded nuisance. Except for students eagerly awaiting a “snow-day” school closure, there are but a rare few who find snowcovered, icy roads and biting cold temperatures anything but major obstacles or incapacitating glitches in hectic schedules. Such days upset routines and demand troublesome and occasionally last-minute efforts to prevent pandemonium. Unpredictable, and often hazardous, winter weather becomes a major stressor. After a few days of wrecked routines, the novelty of fluffy snow or twinkling ice crystals lose appeal. Frozen water ultimately becomes an ugly, sloshy mess prone to refreeze at night. Therefore, taking a bit of time out in early January to think through and develop a Just-In-Case Winter Weather Plan is worth the effort. Mapping out just-in-case strategies ahead of freezing precipitation’s arrival is an affirming and worthwhile event. Every family needs its own individual winter-weather action plan. The plan needs to be based on what happens just in case the regular wintry-day schedule is interrupted by severe weather. Too, psychological specialists emphasize effective planning must actively involve all the stakeholders who are directly affected by such a plan. Successful, just-in-case planning has to be a team effort. And…Yes, the kids are cer-

tainly major stakeholders in the process and should have a chance for input. Organized planning for inclement weather has to be a family project to avoid muddled misdirection. Such confusion is aptly illustrated by an old "Who's on First?" baseball comedy sketch (Abbott and Costello, 1938). For those unfamiliar with the comedy routine, do a web search for the chance to actually appreciate the absurdity of chaos. This sketch exemplifies how misunderstanding creates a total mess that thorough, just-in-case preparation can

prevent. Consequently, to avert anything other than last-minute winterstorm frenzy, making plans ahead of time has to be a priority. If not, icy weather may quite literally put the skids on attempts at normal travel.

Sometime in early January 2023, block out time for creating just-in-case plans for snowy/icy weather. The value of such organizing becomes hugely obvious in the event snow or ice throw the day-to-day routine into a muddle. Having established a plan of action that ensures a well-stocked pantry/fridge,

acceptable child and/or pet care needs, and a sufficient number of emergency items well in advance of a storm is reassuring comfort. To make the planning an enjoyable event, tools for creative just-in-case winter weather strategizing might include 1) hot chocolate, 2) cozy pajamas, and/or 3) fabulous cookies or a cake inspired by Yadkin Valley Magazine recipes, along with a pen and paper for recording the plan. Perchance jotting down a few ideas about making a snowman or preparing a much-loved casserole could certainly seal the deal for the young and young-at-heart.

In conclusion, the key to successful proactive planning is clearly illustrated by two very different situations: 1) The unsung winter heroes who diligently work long, cold hours keeping our highways passable do not wait until ice pellets or snowflakes are falling to create safety plans. 2) Also, with the iconic winter Superbowl event in mind, it’s totally obvious the teams do not wait until the day of the big game to develop their game plan! Living is always about planning. Just in case…

Connie

Family Media Plan

WRITER Jessica O. Wall, MPH Director, Yadkin County Human Services Agency Medical Clinic and Wic jwall@yadkincountync.gov 336.849.7588

These days, just about everyone has a smart phone. From the youngest to the oldest generations. And smart phones have given us great advances. We can communicate with family and friends around the globe, we can pay bills and take care of everyday tasks, and stay up to date on the latest news and information. But what about the downfalls to smart phones and other media? Can we get too much media? The wrong media? The America Academy of Pediatrics has a great website called HealthyChildren.org that is built for families with children. This website includes a Family Media Plan you can build together with the children in your life. The plan includes important topics such as, balance, kindness and empathy, privacy and safety, screen free times and areas, media content and working together as a family.

Begin by thinking about creating a balance. How much time do you want there to be that includes media and social media? Are you including enough time with people face to face? Or think about adding more activities that don’t include media like physical activity or hobbies like crafting or cooking? This is especially true for children. Make sure to take time to put your phone down and spend quality time with them. This is so important to their development! Thinking about this balance will create a need to think and talk about media. Communicate as a family, including the children. Have conversations about what media is, what the purpose of media is and how it should be used. Be clear about your expectations on how media will be used within the family while giving all members a chance to give their thoughts.

Also, it’s very important to talk with children about kindness and safety. As is usually the case, the Golden Rule applies even in media or social media. Digital space is still an area where we expect the member of the family to be kind and show empathy to others. Teach children to treat other people like they would want themselves or their friends treated. Remember we need to be sure to use social media for the positives. And don’t hide behind the screen! We should only say things we would talk with someone about in person. That’s showing mutual respect. And talk with children about what to do if they feel they are being cyberbullied.

Jessica and family

Privacy and safety definitely need to be discussed. Children need safety rules such as not giving out personal information like their name or where they live, talking with people they don’t know, etc. According to the tool, “...you can also use a combination of tools: privacy settings, reporting and flagging inappropriate content and ongoing conversations about online behavior.”

Like I mentioned earlier, make a time for the day that’s screen free. Parents, don’t get on your phone until your children have gone to bed. Set rules around how long children can be on after they are home from school, on weekends, or on breaks from school. In general, it’s smart to limit a child’s screen time, whether that be a phone, tablet, computer, or TV. And add that

there are areas of the house or places where media isn’t allowed. Don’t let family members bring their devices to the table when it is meal time. Turn off TVs when you are eating or participating in an activity together. Consider no TVs in bedrooms, no phone at church, school or other social/family gatherings.

Caregivers, your task is clear: Be in control of the media that your family members engage in and how they are able to engage. Work together to know what they are seeing and if it is appropriate for their age and development. Find media that gives your child creative experiences, positive role models and true enjoyment. Consider not allowing children to have a phone and/or social media until the age of 13. And lastly, don’t be weary of this task or afraid of digital media. The tool ends with these parting words of encouragement, “Using digital media together can build bonds, promote learning and show your child that you care about what matters to them.”

To learn more and build your family’s media plan, visit https://healthychildren.org/English/fmp/Pages/MediaPlan.aspx#/ for more information.

Love that healthy smile!

help keep your teeth happy with these tips

Be sure you always assist your children with their brushing. Most children do not master the manual dexterity to brush their teeth until they are able to write.

See your dentist every 6 months. Teeth may look clean in the mirror but plaque and cavities can lurk in areas of your mouth that can only be seen by your dental specialist. Hard crunchy foods such as apples and carrots can help clean your teeth naturally.

In addition to brushing the front tops and backs of the teeth, it is important to brush the gum margins. Hold your brush at a 45 degree angle facing the gums and brush back and forth gently in short strokes. This will help plaque from getting under your gums and leading to gingivitis and even gum disease.

Replace your toothbrush every 3­4 months. As the bristles wear, they become less effective at cleaning your teeth. It is also best to replace it after a cold or sickness.

Dr. Andrew Rivers

Dental Tips are provided by:

Dr. Andrew Rivers

Rivers Family & Cosmetic Dentistry 118 Hospital St., Mocksville 336-751-6289

RiversFamilyDentistry.com

WRITER Dr. Andrew Rivers

Different Headaches and Chiropractic Care

Adults may experience many different kinds of headaches. A primary headache is a one not a part of another disease process. Secondary headaches can come from a poor eyeglass prescription, diabetes, flu or even a brain tumor. The most common primary headaches are tension-type, migraine and cervicogenic (from the neck).

Tension type headaches feel like a tight band around your head. Stress seems to aggravate them. Women tend to get this type of headache more frequently. Females are also more affected by migraine headaches.

There are two types of migraine: classical and common. The classical migraine headache may start with nausea or sickness in the stomach and proceed to an intense throbbing pain on one side of the head. The common migraine lacks nausea and is more common.

In cervicogenic headache, neck function is prominently disturbed. In addition to neck pain, there are usually tight neck and shoulder muscles and a limited range of motion.

Recent research shows the three above described headaches can also overlap with one another. In chiropractic, we look to the spine as an often overlooked factor in headache treatment. By objectively analyzing spine function, the doctor will identify the joints restricted in range of motion or show abnormal posture and alignment. Many patients on x-ray or through external postural analysis from the side, can show forward head posture. This is where the neck seems to arise from the front of the chest rather than back over your shoulders. The head is very heavy and with this poor posture, the muscles at the back of the neck must contract to restrain this heavy load.

There isn’t one particular bone treated for these different types of headaches, the premise being the headache is a symptom of another problem in the spine.

Chiropractic care has an excellent safety profile. Several studies have shown patients with headaches positively respond to chiropractic care without the side effects often seen with drug treatments. Chiropractic care is one of the most researched non-drug options available for patients. Unfortunately, many patients choose over-the-counter and prescription medications and don’t consider more natural approaches that may get at the cause of the condition rather than just its effects.

If you would like to try chiropractic care or discuss your health concerns, just call Dr. Jyll Downey, Yadkinville Chiropractic Center, 336-679-8500.

Advisory,

Mrs. Hanes’ Cookie Factory Tour

Talk about a warm, comfy place to visit, it’s Mrs. Hanes. An added bonus is free cookie samples and the lingering yummy aroma of freshly baking cookies. Tours are offered January through October on Mondays through Fridays by reservation only. Each tour lasts approximately one hour and is age appropriate for kids, 8 years old to adults.

There are six aspects of the business; there are six cookie flavors and guests get to sample each flavor. Wait until you see the unbelieveably huge mixer!

Looking to get out of the house for a bit and have some fun doing it?

Here’s some warm inside ideas.

Evva and Travis Hanes. They have an incredible story to share about their handmade delicious cookies.

remember to call ahead in case of inclement weather.

Happy cookie taste testers from one of our trips to Mrs. Hanes several years ago. You can bet all the kids give the same smiling face reviews today.

Mrs. Hanes makes Valentine’s Cookies too!

Mrs. Hanes Cookie Factory offers their tours for free but the state of North Carolina requires a charge $5.35 for each guest.

Call 336-764-1402 to make your reservation and determine your date and time information.

There is no charge to view the cooks at work through the large lobby glass window. If staffing allows someone will be available to Q & A about the Hanes’ cookie story.

Mr.s Hanes Moravian Cookies

4643 Friedberg Church Rd. Clemmons, NC www.hanescookies.com

Every Neighborhood Has One

Yes, Clara, the public library DOES exist! Don’t forget to check out public libraries in your neighborhood...always with a warm and friendly staff as well as almost always offering FREE programming.

Debbie Brewer, Librarian in Sparta and Beth Dixon, Library board member shared their January/February 2023, Novel Cinema movie schedule.

Just be sure to check before going the movie you want to see is still planned on being the feature film or if because of winter weather the library is still open. Call: 336-372-5573 until 6p.

Gaslight: Jan 11 @ 3p. and Jan 12 @ 7p.

National Velvet: Jan 14 @ 10:30a.

Manchurian Candidate: Jan 25 @ 3p and Jan 26 @ 7p.

Beauty & the Beast: Jan 28 @ 10:30a.

An Affair to Remember: Feb 8 @ 3p and Feb 9 @ 7p.

Autobiography of Miss Jane Pittman: Feb 25 @ 3p and Feb 26 @ 7p.

Sounder: Mar 14 & Mar 28 @ 10:30a.

Public libraries are working deligently on their head counts… give them a call to see what they can offer you.

Family Owned Mulch & Stone Products too!

The Yadkin Arts Council offers two art galleries and an adjacent, intimate Center Bistro. Each table has fresh flowers and a quick, short menu guaranteed to please.

January 5 through February 24 the Welborn Gallery hosts "What Happened?" Houck Medford’s Photographic Witness for Floyd County, VA. Established in 1832, Floyd County was an agricultural area until the 20th century left abandoned, empty homes. What happened?

Medford is a Waynesville, NC, native; a third generation dentist, attended WFU, created the Blue Ridge Parkway Foundation just to mention the tip of his accomplishments. His exhibit opens with a reception January 13 in the Welborn Gallery 5p to 7p.

On your way to the Bistro Center the red wall to your left features exhibiting/selling multiple medium work of the Arts Council members. Check the website for the upcoming art display by the county’s eight elementary schools.

The Welborn Gallery, 226 E. Main St., Yadkinville open Mon.-Fri. 9:30a to 4:30p. Yadkin Arts.org or call 336-379-2941.

Houck Medford’s Photography. Below the Bistro a great place for breakfast and lunch. Also for special events. Below the Artist’s Red Wall.

Go early to see the exhibits and stay for a musical or drama presentation in the intimate Willingham Theater. Here you will find upcoming events and as always be sure to call ahead to be sure the weather hasn’t changed everyone’s plans!

January 14 @ 7:30pm - Sounds of the Mountains Series with The Becky Buller Band + Violet Bell - in partnership with the Blue Ridge Music Center- $30.

Becky Buller is a singer, songwriter, multi-instrumentalist and 10 time IBMA award recipient. She and her band have traversed the globe playing for audiences worldwide.

Violet Bell is rewilding Americana music. Lizzy Ross’ rich soprano intertwines with Omar Ruiz-Lopez’s fiddle, guitar, banjo, and harmonies to create a lush and sinuous sound.

January 21 @ 7:30pm - Sounds of the Mountains Series with The Burnett Sisters Band with Colin Ray + Tray Wellington Band - in partnership with the Blue Ridge Music Center - $25. For the Burnett Sisters Band, it's all about family.

Growing up playing music together in North Carolina, the sisters' sound is focused around breathtaking vocal harmonies, expertly complemented by tight instrumental arrangements and a bona fide love of the traditional songs they play.

Trajan “Tray” Wellington's love for music bloomed at an early age. From learning traditional bluegrass to studying genres such as jazz, progressive bluegrass, blues, rock, and more, Tray has gone on to play with some of the most accomplished musicians in the world.

January 28 @ 7:30pm - Sounds of the Mountains Series with Rissi Palmer + Laurelyn Dossett & Friendsin partnership with the Blue Ridge Music Center - $30

Rissi Palmer's gift lies in reaching across all musical boundaries. While she started out making her mark in country music, she is equally at home in R&B, bringing the entire spectrum of popular music to bear on what she calls “Southern Soul.”

The Willinghamm Theater schedule continues on page 81

Hook Line and Sinker

WRITER Scott Lewis

I am back and “I Ain’t Lying This Time”

Well, it’s been quite a while since I last told y’all nice folks a story about some of my fishing and hunting experiences, but I am on a roll!

My wife says I should write one thing and I say another but, being the kind of guy I am, and knowing how I like to eat and she is the cook, I guess I will say she is right. I “gotta” eat you know! You’ll notice in the picture that we have a new dog. Her name is Lillie Belle—she is named after my Grandmother, a Southern belle I never met. She died at an early age while giving birth, many women died back in the 20s during child birth. My grandmother died after having six children at the age of 29. That’s quite a lot for a young lady to bare, but in those days that was the way it was. I decided to call my dog Lillie Belle as she is very strong and such a well mannered lady. Just like I know my Grandmother had to be; I was told she was a wonderful lady. Lillie Belle is a rescue dog and when we picked her up, she had only a few hours before she was to be put down. I should have named Lillie Belle “Velcro” as she sticks to me 24/7. The rescue shelter is a great place to find wonderful animals without spending a great deal of money. Please consider adopting your next pet from an

animal shelter or reputable rescue organization.

Back to my fishing story…I get this call from my buddy, Winky. He says we are off to the “island” and I have a tent for you and all you need to do is bring your truck and fishing gear. I said, what about food? He said it’s covered, several of the wives were going and planned to do some cooking. I told Winky, “I am in, my friend.” I started packing and three to four days later I was ready to go. Now keep in mind we still had a week before we were leaving, \so, I packed some more. Then I repacked, finally it was time to go. We left early in the morning, and about five and half hours later we were there. We had to wait on the ferry for another couple hours. After a 45-minute ferry ride, we were on the island, finally.

Driving on the beach requires a permit, but the Ranger Station had closed for the evening so I would have to come back in the morning to pick the permit up. Also, to drive on the beach you need to deflate your tires down to about 20psi for a standard truck. I took care of my tires and I headed out on the beach to meet the others who had arrived earlier. They all pitched in and helped me set up the tent, as I didn’t

know the procedure for this tent and it’s been 40 years since I had last been in a tent, much less at the beach. We had a great dinner. Some set up their rods and reels and began fishing. I tinkered around, talked to all my fishing buddies and went to bed fairly early. The wind was blowing about 10 to 15 mph all night with a little rain, but all was good on my part, and sleeping by the sound of the waves, was wonderful. I felt the bottom of the tent rattle a few times but slept so good listening to those waves.

The folks I went with are all very experienced at camping on the beach and have slide in campers for their trucks, which were real stable to the wind.

The next morning, we were all up having breakfast. I was the vagabond drifting from camp site to camp site looking for a handout. After breakfast I headed out to pick up my driving permit and returned to fix my rods and reels, anxious and ready to fish for the week. After doing so, I looked over and saw a group meeting going on that was being conducted by the “Tournament Director,” Sherry Edwards, wife of Jerry Edwards. You may remember me mentioning Jerry in a previous story, Jerry and I were together when the big gator at Santee Cooper went under the boat.

Scott and Lillie Bell

Well, Director Edwards was explaining the rules, I didn’t know we had rules to go by for our small group, but I guess we learn as we go. Sherry was very clear on how the fish were to be handled, measured and released. It appeared to me the rules kinda favored her and she made note she was going to win biggest fish, but I wasn’t going to say a word. Nope, I may not be the brightest light bulb in the pack, but I knew who was doing the cooking. Sherry had already told me about her famous breakfast: A pan full of cheese grits, fried eggs over top, bacon or sausage, biscuits and gravy. Now I was not about to mess up my chances to join in at that feast! All the ladies had plenty of great food and my wife had made three cakes for the folks to enjoy; a chocolate chip, butter pecan and a pound cake and a bunch of pumpkin muffins. We definitely would not go hungry.

All the guys were talking, and I realized we were having a full blown business meeting, all in a circle talking about the upcoming weather. The latest weather report was predicting high winds, expected up to reach 20 to 25 mph. I looked over at one of the fellows that had slept in a tent the night before and his tent and setup was already wadded up in a pile from wind damage. I was thinking what is this high wind going to do to my tent? I didn’t know what to expect, as I hadn’t been in this situation before. For the experienced tent campers, it may not have been much, but the beach wind is different than the wind where trees can block those sudden gust. My buddy said he and his family were probably going to head home as he thought the fishing conditions would be tough. I said, “I am with you.” plus it was his tent I was sleeping in. The other fellow had no choice, he had no tent left.

After one hour of fishing, I loaded up and headed to the ferry landing. This was at 1:30; my ferry ride was not due until 4:30. I had already aired up my tires, so I was ready, sitting in line waiting for the ferry to load. The ferry arrived to pick up the 1:30p load and the man in charge looked at me and asked, “What time are you scheduled for?” I told him 4:30. He asked, “Aren’t you the guy who gave us the

cake coming over?” I said yeah, he said load up. Can you believe that? Now I would be 3 hours ahead of schedule. I still had another five and half hours to drive before arriving home.

The next morning, I started unloading all the stuff I had packed. I checked in with my friends Jerry and Gene who remained on the island. They decided to ride it out and yes, just as you would guess, the fishing was awsome. They had gotten into the big fish, catching puppy drum, having eight fish over 44-inches and the biggest 47 1/2-inches long. Oh, was I jealous about missing the great fishing, but most of all, I missed the special breakfast prepared by our Tournament Director, Sherry Edwards.

Now I had to unpack; I had taken everything but the kitchen sink and a TV, and one of the guys had a TV. It seemed like it took me forever to unpack, at least two days worth of unpacking. I told my wife about the huge fish they were catching, while I was unpacking and when I finally finished, she said, “Well, what are you going to do now?” I said I am going down to the shed and she asked why? I said I am going to cry. And I ain’t lying this time!

But you know what, I have already started packing for a hunting trip in three weeks and when I get back from that trip I can begin packing for Santee Cooper, the Land of the Giants and that’s not until March but I will be packed and ready to go!

Have a good day, and as Red Skelton used to say, “May God Bless.”

continued from page 77

Singer/songwriter Laurelyn Dossett lives and writes in the North Carolina piedmont, and her songs reflect the stories of the region. Dossett is a frequent performer at regional music festivals such as MerleFest and the North Carolina Folk Festival.

February 11 @ 5:30pm - Puttin’ on the Ritz Gala with The Legacy Motown Revue - $75

This black tie optional gala at Tractor Brown’s Museum in Yadkinville will be the event of the season that you won’t want to miss! Join in for an evening of glamor and glitz that will feature lively entertainment by The Legacy Motown Revue.

The Yadkin Arts Council is a nonprofit 501(c)3 organization dedicated to transforming lives in our community through the arts by offering opportunities to encounter, create, and participate. We believe art is transformational. Arts open minds, frees imagination, and helps people see the world from different perspectives. www.yadkinarts.org

Willingham Theater opened in December, 2012, the Willingham Theater, the centerpiece of the Yadkin Cultural Arts Center,is an architecturally beautiful and wonderfully intimate 193-seat performing arts theater. This state-of-the-art theater space is host to a variety of engaging performances ranging from music, dance, drama, comedy, and film. The Willingham Theater is owned and operated by the Yadkin Arts Council.

*This Project was supported by the N.C. Arts Council, a division of the Department of Natural & Cultural Resources. www.NCArts.org.*

foodsandflavors

of the Valley Experience” Dynamis Estate Vineyard and Winery

We visited Dynamis soon after they opened in June, 2022. It is a reservation only vineyard with gates at both ends of the driveway. We drove nearly two miles along the top of the mountain before reaching the tasting room. It was like driving along the Blue Ridge Parkway. The property is immaculately kept by teams of groundskeepers. Vineyards and orchards line both sides of the approach to the tasting room. The property has a lot of history and I would encourage a visit to their website.

Matt Worrell and Katy Kidd, who are the co-winemakers recently came over from Raffaldini, greeted us. They had approached the owner of the property about making wine on the property using the grapes from the 30 acre vineyard which had already been producing grapes for several years. As Matt explained, there was something special about the quality of fruit growing up there mainly due to the special soil and elevation. “Magic on the Mountain” I call it, with the soil exhibiting similar characteristics to the soil you see at Dobbins

Creek Vineyard. Again I refer you to their website to learn more about their soil and earth qualities.

You can feel the excitement in the air up there as their whole team shares this level of enthusiasm with what they are accomplishing. Matt poured our tastings which consisted of one white and four red wines. The wines were exquisite and well worth the higher tasting fees being charged. Take note it’s not a tasting but literally almost full glass pours of wine. Their wine list is still evolving and I expect introductions of new wines by next year. The current offerings are: Sauvignon Blanc, Merlot, Cabernet Sauvignon, Alpha red blend and The Mountain red blend. All were delicious.

The way they harvest and process their grapes is truly special. They are using state of the art equipment sparing no expense. They have an Oscillating Destemming machine for gentle stem removal. Add a Bucher press into the mix along with new French Oak barrels and Cement Eggs.

WRITERS/Photos John & Carrie Byrd

The addition of Joseph Geller from Trump Winery in Virginia as permanent vineyard manager was a solid move. As we all know, all good wine only comes from great fruit. Great fruit created by Mother Nature and managed by a great vineyard manager. Last but not least they could not have hired a better tasting room and events manager than Jennie Hess who has extensive experience in the industry working previously at both Childress and Westbend Vineyards.

Dynamis Estate Vineyard and Winery is truly a special unique tasting experience and deserves a visit sooner than later. So far we have taken eight small groups there for tastings and all raved about the visit and bought wine. A most important part!

Dynamis Estate Vineyard and Winery 1004 Highland Road Jonesville, NC 28642 336-468-6702 info@dynamisestatewines.com dynamisestatewines.com

Call or check the website for current hours.

We request all guests be 21 years old as we are a private estate and working vineyard/orchard. Dynamis is a non-smoking property. No pets and no outside food.

To learn more about visiting Yadkin Valley Wineries: John & Carrie Byrd Yadkin Valley Wine Tours yadkinwinetours.com 336-408-3394

Jennie Hess

Matt Worrell and Katy Kidd, who are the co­winemakers

Joseph Geller

Downtown North Wilkesboro

In 2009, Jo Ann Church and her sister, Carolyn started selling Baby Gift Baskets online and quickly discovered— that was too much work! They didn’t retreat, they just attacked their dream in another direction renting booths in emporium-style shops in Boone and later in Mount Airy. While working full time jobs, the sisters restocked their booths on Sundays. Customers started asking for additional items such as sleepers and the business continued to grow.

On a trip for a baby outfit, Carolyn headed to a small baby store in The Melody Square in North Wilkesboro only to discover the shop was gone. In moments Carolyn was on the phone to Jo Ann and A Baby Celebration, (ABC) was born.

Growing Their ABCs

Starting with a small room, the business expanded. The sisters were both teachers and under the rule, you’re never too old to learn so they took evening business courses at Wilkes Community College, (WCC). Jo Ann says, “We were very thankful and appreciative of all the how-to’s we learned at WCC.”

Carolyn passed away in 2011. Jo Ann talked with her husband, Otis and together they decided he would retire from his management position and join her at ABC.

Once again ABC experienced a growth spurt as moms and grandmothers discovered this unique store filled with quality baby and children’s apparel and accessories. Growth jumped again with the addition of diaper bags and shoes. The items had to be first quality, only the best brand names—they cost a

story continues on page 94

Professional

Jo Ann and Otis Church Below: Inside their North Wilkesboro store.

This story first appeared in our Jan/Feb 2018 magazine. It’s time to step back and enjoy meeting Otis and Jo Ann again.

Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 2/9/23, Winner will be drawn 2/10/23. The winners will be notified by mail and announced in the March-April 2023 issue. All entries become the property of Yadkin Valley Magazine Turn to page 90 to read about the November-December contest.

The item is a strand of horse sleigh bells that were attached to the horse’s harness…a single horse or a team. The concept was megapractical simply because when the roads were icy and/or covered in snow, the bells warned others in its path to look out!

These bells are heavy and equal the size of a Delicious apple. This strip of bells came from the western part of New York and has always been in our family…the leather still has a smooth feel and a beautiful patenna making it pleasing to the touch.

Today the bells find themselves drapped over a wooden rocking horse’s shoulders no longer needing brakes but makes fun for the grands!

The first correct draw won Lora Parker of Jonesville a $100. We, too, Lora thought the bells were perfect for the season.

The next two correct guesses, Rita Anthony of East Bend and Rodney Rumple of Winston-Salem, both won Yadkin Valley Magazine Cookbooks…a collection of the Yadkin Valley's Best Cooks feature.

How to Raise the Perfect Dog, Through

Puppyhood to Beyond

Cesar Millan, preeminent dog behavior expert, author of bestseller Cesar’s Way and star of National Geographic Channel’s “Dog Whisperer with Cesar Millan” shows us how to raise the perfect dog and prevent behavior issues before they start giving advice on what to expect from each stage of your puppy’s development, quick and easy housebreaking, the essentials of proper nutrition, the importance of vaccinating, (but too much), creating perfect obedience from day one, how to correct an issue before it becomes a problem and some unique exercises and play to bring out the best in every breed.

Sounds like a lot of territory to cover both for the puppy and the owner. Also sounds like it helps getting a puppy into your family—getting both of you off to the same start of training a new member to your family. After adopting a simply gorgeous 15-month old German Shepherd, John and I often moan the fact we didn’t have her as a puppy. We also learned it isn’t too late with some of Cesar’s tips.

In addition to his educational seminars and work with unstable dogs, Cesar and his wife have founded the Cesar and Ilusion Millan Foundation, a non-profit organization dedicated to helping shelter and rescue groups.

A Baby Celebration

continues from page 85

little more but they last longer and wear better because of that quality.

As any business owner will tell you, finding the right merchandise that appeals to area customers is the key to success. The Church couple both love talking and meeting people—a key to their shop is listening to discover what customers want. Jo Ann says, “Otis is great at remembering folks’ faces, names and remembering what they like. That means lots of repeat customers.”

ABC’s next big change occurred with a move to Wilkesboro on Hwy. 421. This store offered a huge space and great visibility and the addition of Melissa & Doug toys.

After three years, Otis wanted to take the next step. Instead of leasing, they wanted to own their building. The Churchs purchased the Stone Photography building on Main Street in North Wilkesboro. They quickly put their own stamp on the space which is now filled with toys, clothing, shoes and baby accessories. Otis says, “The Town of North Wilkesboro has been incredibly supportive.”

Family has helped all along the way—son Jeff helped with construction and signage; son Jason provided many of the models you see in the ABC ads—those beautiful granddaughters!

Jo Ann said, “Carolyn and I always joked, we wanted to be like the episode of “I Love Lucy” where Lucy and Ethel buy a dress shop. ‘If we get to meet people and sell one outfit a week, we’d be happy!’”

Like to visit?

You’ll find A Baby Celebration at 819 Main Street, North Wilkesboro 336-667-1430

www.ababycelebration.com

Open Monday-Friday 9:30-5:30 Saturday 9:30-4:00

Are

you

ready to ‘unretire’?

Have you recently retired but are now thinking of going back to work? If so, you aren’t alone, as many people are choosing to “unretire.” But if you do reenter the workforce in some capacity, what opportunities might be available to you? And how will your renewed employment affect your financial outlook?

For starters, though, what reasons might motivate you to go back to work? For many people, the primary cause has been inflation, which has presented a huge challenge to retirees living on a fixed income. In addition, the volatile financial market of 2022 caused many people’s investment portfolios to decline in value — a real problem for retirees who needed to start selling investments to supplement their income.

But non-financial factors could also be driving you to unretire. Like other retirees, you may miss the chance to use your work experience to engage with the world, and you may miss the social interactions as well.

In any case, if you do decide to rejoin the working world in some fashion, you may have several options. For example, if you enjoyed the work you did for your former employer, you might want to see if you could go back on a part-time basis. Or you could use your skills to join the “gig” economy by doing some consulting or freelance work in your former industry. You might also consider going to work for a nonprofit organization, as many of these groups lost employees during the height of the COVID-19 pandemic and are now facing labor shortages.

Going back to work, even part time, can improve your cash flow, which helps cover the cost of regular expenses. Furthermore, the added income can possibly help you delay or reduce

withdrawals from your investment accounts. And it’s important to increase the longevity of these accounts considering you may spend two, or even three, decades in retirement. (Once you turn 72, however, you will have to start withdrawing certain amounts from your 401(k) and traditional IRA.) But your earnings can affect another source of your retirement income — your Social Security benefits.

If you return to work before your “full” retirement age, which is likely between 66 and 67, the Social Security earnings limit in 2023 is $21,240. For each $2 earned over that amount, Social Security will deduct $1 from benefits. If you reach your full retirement age in 2023, the earnings limit is $56,520; Social Security will deduct $1 from your benefits for each $3 earned over this amount until the month you turn your full retirement age. But in all future years after you’ve reached your full retirement age, you can earn as much as you want without losing any benefits. Social Security will then recalculate your payments to give you credit for the months your benefits were reduced or withheld due to your excess earnings. Be aware, though, that your earned income can potentially result in higher taxes on your Social Security benefits at any age.

Returning to work can be rewarding, both financially and emotionally. And you may get more out of the experience when you’re aware of the issues involved.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

Edward Jones, Member SIPC

Left to right:

Dobson

Paul J. Bunke, Sr., AAMS™

Financial Advisor

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336­386­0846 paul.bunke@edwardjones.com

Audra Cox

Financial Advisor

124 W. Kapp Street, Suite C Dobson, NC 27017 336­386­0846 audra.cox@edwardjones.com

Elkin

Frank H. Beals

Financial Advisor

965 North Bridge Street Elkin, NC 28621 336­835­4411 frank.beals@edwardjones.com

Barry Revis, AAMS™

Financial Advisor

116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill

Financial Advisor

116 E Market Street Elkin, NC 28621 336­835­1124 nathan.sturgill@edwardjones.com

Not pictured: Randy Joyce, Nathan Sturgill

Jonesville

Aaron L. Misenheimer

Financial Advisor

1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821 aaron.misenheimer@edwardjones.com

Mount Airy

Andi Draughn Schnuck

Financial Advisor

496 N. Main Street Mount Airy, NC 27030 336­789­1707 andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

Financial Advisor

140 Franklin Street Mount Airy, NC 27030 336­789­0136 dale.draughn@edwardjones.com

Logan

Draughn

Financial Advisor

492 N. Main Street Mount Airy, NC 27030 336­789­3323 logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

Financial Advisor

304 East Independence Blvd

Mount Airy, NC 27030

336­789­2079 kody.easter@edwardjones.com

edwardjones.com

Member SIPC

Randy D. Joyce

Financial Advisor

136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238 randy.joyce@edwardjones.com

Tammy H. Joyce, AAMS™

Financial Advisor

136 W. Lebanon Street, Mount Airy, NC 27030 336­789­6238 tammy.joyce@edwardjones.com

Tanner Joyce

Financial Advisor

136 W. Lebanon Street

Mount Airy, NC 27030 336­789­6238 tanner.joyce@edwardjones.com

Pilot Mountain

Mike Russell

Financial Advisor

106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 mike.t.russell@edwardjones.com

Michael Warren

Financial Advisor

101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782

michael.warren@edwardjones.com

Yadkinville

Christopher L. Funk

Financial Advisor

128 South State Street • PO Box 790 Yadkinville, NC 27055 • 336­679­2192 chris.funk@edwardjones.com

Tanner Joyce, Logan Draughn, Audra Cox, Paul Bunke, Aaron Misenheimer, Michael Warren, Andi Schnuck, Frank Beals, Barry Revis, Dale Draughn, Mike Russell, Kody Easter, Tammy Joyce, Christopher Funk

Karen says, “This cool little Dude has been everywhere with us

Remember, being happy doesn’t mean you have it all.

It simply means you’re thankful for all you have.

The best choice for in

home aide care

Care South, Inc.

Our agency provides in­home aide services though programs such as:

Community Alternatives Program for adults (CAP/DA)

Personal Care Services (PCS)

Veterans Administration (VA) Private Duty Services

Locally owned and operated

Licensed and Bonded in the State of North Carolina

Care provided up to 24 hours 7 days a week

Registered Nurses available to address concerns 24 hours a day

Our Mission

To provide high-quality care to the clients we serve, and leadership in which employees have faith and confidence; and to offer the most excellent individualized in-home care while allowing the client to live safely and comfortably in their own homes.

Serving Surry, Yadkin, Wilkes and Surrounding Counties

512 N. Bridge Street, Elkin, NC 28621 (336) 258­2306 www.caresouthinc.com